Slow Cooker Moroccan chicken Stew

I got some wonderful presents this Christmas. One of them was a slow cooker. I wish I had this three years ago when my son was a newborn and cooking was a luxury but I am glad I finally have one. It is great to use overnight when a busy day comes or when lots of people are coming over and time for other preparations is needed. This recipe serves four to six people. 

• 2 tbsp olive oil
• 1 onion, chopped
• 3 tsp cumin
• 2 tsp paprika
• 2 tsp turmeric
• 1 1/2 tsp ginger
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 1/2 tsp salt
• 5 boneless, skinless chicken breasts, diced
• 1 medium sweet potato, cubed
• 2 medium carrots, sliced
• 5 cloves garlic, crushed
• 1 1/4 cup crushed tomatoes
• 1 cup water

yogurt (optional) 

In a large pan, preheat olive oil over medium high heat.

Add onion, sauté until beginning to soften about 2-3 minutes.

Meanwhile, coat diced chicken bit by bit in spice mixture.

Add chicken to pan and brown - about 4-5 minutes.

Add garlic, sweet potato, carrots and remaining spice mixture. 

Cook for 2 minutes.

Place chicken and vegetables into slow cooker.

Add crushed tomato and water to the pan you cooked the vegetables and chicken in. 

Stir to loosen up brown bits on bottom of the pan.

Dump liquid into slow cooker.

Cook on low heat for five hours. 

Obviously this can be cooked in a normal pot for just an hour. 

Serve with rice and some greek yogurt on the side. 

The turkey dish: an alternative guide to Merry Christmas

Christmas overrated or not is the best time for good food. To be honest as long as I don't have to cook on Christmas eve or day, which I find very stressful, I am fine and happy enough to eat for ten people. And beat my boyfriend in Monopoly. And watch 'It's A Wonderful Life'. And other cliches. 
This year I decided to cook for my friends before they go away for the holiday season. So last night I tried this stir fry dish, which was actually simple and tasty. Not very Christmassy but hey, the turkey was there and the mulled wine put everyone in a ho ho ho mood anyway. 
It also means I can just do the drinking during the festive preparations, since I have paid my dues. 

Ingredients

• 1 small onion finely chopped
• 300g turkey breast 
• 5cm piece of root ginger, chopped (or 1 teaspoon ground ginger)
• 5 tablespoons soy sauce (no salt necessary, soy sauce will do the job)
• 50g mange tout, green beans or sugar snaps
• 50g bamboo shoots
• 80g broccoli in florets 
• 50g baby corn 
• freshly ground black pepper to taste
• 2 cloves garlic, pressed

• 3 slices of pineapple, preferably fresh, diced
• 2 tablespoons oil
• 150g fresh bean sprouts

50g cashew nuts

sesame seeds (optional) 

• Wash, dry and slice the turkey evenly.
• For the marinade, mix ginger with 2 tablespoons soy sauce, salt, pepper and garlic. Roll the turkey in the marinade, leave in the fridge for an hour.
• Heat the oil in a large frying pan or wok and fry the onion and the turkey briefly. Stir in the pineapple chunks.
• Add the bean sprouts, broccoli, cashew nuts and the rest of the vegetables to the pan and cook, stirring continuously.
• Add the remaining soy sauce and pepper to taste. Toss one last time and serve. Sesame seeds can be added too. 
• Can be accompanied by rice or noodles. (Optional)